Tuesday, June 15, 2010

Lavender Lemonade

Our all-time favorite! This delightfully refreshing drink turns a pretty pink color after you add the lavender, and it has continued to be something that festival goers look forward to every year. Our favorite culinary lavender variety to use is Hidtcote, although any culinary variety may be used.

Serve over ice in your favorite glasses, and garnish with fresh lime slices and lavender sprigs for extra pizzazz!!
 
  • 6 lemons
  • 1 cup organic cane sugar
  • 6 cups cold water
  • 1/4 cup fresh or 1 TBSP dried lavender buds
  • Ice Cubes
  • Lavender Springs and Lime Slices for garnish (optional)



  1. Juice the lemons to make 1 cup of juice. To extract the most juice, FIRMLY roll the lemons between your hand and the counter top before cutting in half and juicing. Place the lemon juice in a pitcher, and set aside.
  2. In a medium-sized saucepan, combine the sugar with 3 cups of the water. Over medium-high heat, simmer and stir the water until the sugar is completely dissolved.
  3. Stir in the lavender to the sugar water, cover, and remove from heat. Steep for 25-30 minutes.
  4. Strain the lavender mixture through a fine mesh strainer or cheesecloth, and discard the lavender buds. Pour lavender infusion into the pitcher with the lemon juice. Add the remaining 3 cups of water, and stir well.
  5. Pour into tall glasses half-filled with ice and garnish with fresh lavender sprigs and lime slices. (optional)

1 comment:

Ann W. Finley said...

We want to make lavender lemonade for our daughter's wedding on 6 August. Where can we get dried lavender buds to make lemonade for 100+ people?